IBIE - The Retailer's Guidebook to IBIE - July 2019 - 37

1:00 PM - 5:00 PM
Lead the Way
Speaker: Emily Bowers, Senior Director,
Education & Operations, BEMA ;
Pat Richards, VP Organizational
Development & Recruitment, Hearthside
Food Solutions & ABA Front Line
Leadership Trainer
Room: N259 | Saturday Pass: $125
Your team members are the best of
the best, but are you cultivating great
leaders? In this session you will explore
leadership principles, tools and techniques
to improve quality, safety and productivity.
Interactive exercises will bring innovation
to learning so you can apply your skills
to real workplace challenges. Discussing
topics including the challenges of leading
people and the various dimensions
essential to the leadership function, this
session will help introduce you to your own
leadership preferences, as well as provide
ideas to empower your team. Increase
effectiveness in your organization, help
retain top talent, and build your network in
this one-of-a-kind session.
Level: B
Track: M

1:00 PM - 5:00 PM
Talent Management - Acquiring,
Developing, and Retaining
Your Workforce
(Repeat of Saturday Session)
Room: N261 | Saturday Pass: $125
This session offers new perspectives and
best practices on finding employees,
developing their skills and creating a
culture that they want to be a part of.
Discussions include insight into nontraditional sources of employees as well
as a panel of fellow bakers and suppliers
who are leaders in creating company
cultures and retaining their workforce.
Level: I
Track: M
1:00 PM - 5:00 PM
Old World and Innovative Artisan breads
Speaker: Julien Otto,
French Pastry School
Room: N239 | Price: $200
Chef and Master Baker Julien Otto of
The French Pastry School will teach you
the time-tested methods of leavening
techniques, mixing, and shaping of

Fondant
Sheeters

doughs. From there, you will use different
flavor combinations to create delicious
artisan breads perfect for any occasion.
The menu includes Alsatian Rye Beer
Bread, Beaujolais Wine and Salami Bread,
Onion Levain Bread, Madras Curry Raisin
Loaf, and Viennese Bread.
This session is designed to cover skills
needed for the RBA Master Baker
Certification process.
Level: I
Track: AS
1:00 PM - 5:00 PM
Cake Decorator CertificationIntermediate Buttercream Skills
Speaker: Chef Mike Terry - CMSA,
Owner/Consultant/Instructor, Bakery
Professionals
Room: N241 | Price: $200
This class will teach attendees the
skills needed to attain cake decorator
certification with a focus on decorating
with buttercream. This class will include
texturing options for your base icing,
advanced borders, advanced options
for writing inscriptions on cakes,

Photo courtesy of
Ron Ben Israel Cakes

Performance you
can rely on

CDR-100

Visit us at
Booth 1873
CDR-500F

MANUFACTURERS OF DOUGH
PROCESSING EQUIPMENT SINCE 1946
somerset@smrset.com * 800-772-4404 * 978-667-3355
For more information on our full line of fondant sheeters, dough
rounders,
32 dough rollers and other equipment visit www.smrset.com

Turn one of the strongest trends
in the market into profit for your
bakery. Somerset Sheeters will roll
those popular fondant orders in
mere seconds, producing a very
thin layer of icing that is both more
pleasing to consumers and less
costly to use.

Sizes available:
CDR 100 - 10"
CDR-300F-15"
CDR 500F - 20"
CDR 600F - 30"

IBIE 2019 I THE RETAILER'S GUIDEBOOK
http://www.smrset.com
IBIE - The Retailer's Guidebook to IBIE - July 2019

Table of Contents for the Digital Edition of IBIE - The Retailer's Guidebook to IBIE - July 2019
